As chef de cuisine of Bouchon Bistro at The Venetian in Las Vegas, Joshua Crain oversees the culinary team and the operations of the kitchen.
From when he started at the Bouchon in Yountville, just two years out of the Culinary Institute of America, through his move up to chef de partie and eventually chef de cuisine, Joshua was instrumental in building Bouchon’s strong foundation in Yountville. While he was sous chef, Joshua received one of Bertolli Olive Oil’s sous chef awards, an honor given to only ten sous chefs in the country. And he was chef de cuisine for all of the Michelin visits that led up to Bouchon Yountville receiving its first Michelin Star in 2007.
Having worked so long in Yountville, he brings to Bouchon Las Vegas an understanding of the restaurant’s sensibility and the importance of making time for meals to be a special occasion.